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Prepare your smoker at 300 degrees using hickory wood.
Slather the country style ribs in yellow mustard and season liberally with The Gospel. Let it adhere for at least 15 minutes.
Place the ribs directly on the grate and smoke for 60 - 90 minutes until they look bright mahogany and reach an internal temperature of 165°F.
Mix 1 C of BBQ sauce with ½ C of pineapple nectar in a steam pan and fold in the diced habanero.
After the ribs reach 165°F, place them in the pan with the braising liquid and cover with foil. Continue cooking until they reach 195°F.
Remove the ribs from the pan and place them back on the cooking grate.
Brush both sides of the ribs with a mixture of Meat Mitch Naked BBQ sauce and TPJ Rib Candy - Pineapple Habanero.
Let the sauce tack up for 5 - 10 minutes, then remove, allow to cool, and enjoy!